Vegetable soup

Zoldseges raguleves

Vegetable soup


  • 500 g mushrooms
  • 500 g Brussels sprouts
  • 4–5 medium carrots
  • 2 medium turnips
  • 2 celery stalks
  • 1 courgette
  • 1 tenderloin
  • 3 litres of stock
  • 2 tablespoons of flour
  • 150 ml rice cream
  • fresh herbs (tarragon or marjoram)
  • oil, salt and pepper
  • to serve: juice of a lemon

Dice the meat and fry gently in a little oil. Add the sliced carrots and turnips and the peeled Brussels sprouts. Pour over a little of the stock and continue to simmer. Sprinkle with the herbs, then cover and simmer until almost soft.

Add the quartered mushrooms, then, after 5–6 minutes, add the sliced courgette and chopped celery. Whisk together the flour and cream until smooth, dilute with a little water and add to the pan. Pour in the remaining stock and bring to the boil.

Simmer for no more than 5–6 minutes, taking care not to overcook the vegetables.